Scrumptious sweet corn and maize flour
dhoklas ready within minutes.
Preparation time : 25 mins. Cooking time : 30 mins. Serves/Makes : Serves 4.
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste
1 tablespoon chopped coriander
tempering 1 teaspoon mustard seeds (rai) 1 teaspoon sesame seeds (til) a pinch asafoetida (hing) 1 tablespoon oil
ingredients oil for greasing
Method 1. Combine the maize flour
and sour curds with 1/2 cup of warm
water in a bowl. Mix well to make a
smooth batter. Keep aside for at least
2. Add the sweet corn, ginger-green
chilli paste, asafoetida, sugar, lemon
juice, oil and mix well.
3. Add the fruit salt, mix gently and
pour the batter into a greased 150 mm.
(6") diameter thali. Steam for 15 to 20
4. Prepare the tempering by heating the
oil, adding the mustard seeds, sesame
seeds and asafoetida and frying until
the seeds crackle. Pour the tempering
over the prepared dhokla.
5. Garnish with the chopped coriander.
Cut into pieces and serve hot.